So, the consensus about Blueberry Burgers from Monday seemed to be that they are totally unique but worth a shot. Yay!! That’s totally what I thought too. But surprisingly [or maybe not so surprisingly, since bread is universally popular and loved], the pretzel rolls served with those sweet ‘n savory burgers got some attention too. And rightfully so! Those pretzel rolls were pretty amazing, if I do say so myself!
Growing up, I never was a huge soft pretzel lover, but I happened to marry a guy who could eat his weight in soft pretzel if you let him, so my taste buds have adapted a bit over the past five years. My love of pretzel rolls began the day I bought a bag at Trader Joe’s a few years ago, and the self proclaimed pretzels-are-meh girl became obsessed with sandwiches and burgers on a pretzel roll. If it was on a restaurant menu, you could bet it’d wind up on my plate! As things naturally go, one day I decided that I should just make those silly rolls already! And so I did.
These pretzel rolls look like they are complex, but really, they come together pretty quickly with minimal ingredients. This is one of the first yeast recipes I ever made, and its practically foolproof. A little sugar and butter adds complexity to the basic soft pretzel taste you already know and love. I guarantee that once these babies come out of the oven, they will be gone in a flash. Aside from enjoying these rolls with your burgers, sloppy joes, or chicken sandwiches, I highly recommend saving a few for a special breakfast treat.
Warm them up for a few seconds in the microwave and then add a generous smear of fig preserves or raspberry jam… the sweet and salty flavors will blow you away. I think I’m going to be making these rolls all summer, just for that breakfast–and the occasional blueberry burger, of course. 🙂 Enjoy!
from erinraatjes via Tasty Kitchen
- 1 1/2 cups warm water (110°F)
- 1 package active dry yeast (not quick rise yeast) [.25 ounces or 2 – 1/4 teaspoons]
- 2 teaspoons sugar
- 4 1/2 cups unbleached all-purpose flour
- 2 teaspoons Kosher salt + more for sprinkling
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- 1 egg, lightly beaten
In the bowl of a stand mixer, stir together warm water and yeast, then let rest for 5 minutes until foamy. Next, add sugar, flour, 2 teaspoons salt, and butter. Mix with dough hook on medium-low speed for about 4-5 minutes to fully combine. Cover with a towel or plastic wrap and let rise for 1 hour or until doubled in size.
Meanwhile, line two baking sheets with parchment paper or silpats. When dough has doubled, punch down and turn out onto a lightly floured countertop. Divide dough into 12 pieces [approximately 3 to 3.25 ounces each] to make sandwich size rolls, or 18 pieces [2 ounces each] to make dinner size rolls. [An easy way to divide the dough into 12 pieces is to divide the ball of dough in half, then divide each half into thirds, and each third in half again. If you have a food scale, it’s helpful to weigh the dough balls but not necessary.]
To shape each roll, pull the sides of the ball to the center and pinch to seal, lightly rolling the dough ball in your hands to smooth and shape. Place each roll, pinched side down, on prepared pans at least 1 inch apart. Cover with a towel and let rise in a warm place for 30 minutes or until doubled.
Then, preheat oven to 425 degrees with oven racks set in the lowest and middle position.
Bring 2 quarts of water to boil in a large saucepan. With water at a low boil, add baking soda and reduce heat to a simmer. Place rolls seam side down [2 or 3 at a time] in the water to poach for 30 seconds. Then use a slotted spoon to gently flip rolls over and poach on the other side for an additional 30 seconds. Repeat with all rolls, returning back to prepared pans with the seam side down.
Lightly glaze each roll with egg, coating sides and top completely. Sprinkle with a pinch of Kosher salt [or pretzel salt if you have it] and finish off by cutting an X on the top of each roll with a sharp straight-edged knife.
Bake for 15-20 minutes until golden brown.
Linked up with: Weekend Potluck.